Creme Fraiche

• 500 ml (2 cups) thick (double/heavy) cream
• 125

Put all the ingredients in a saucepan and heat to blood temperature (30°C/86°F). Leave in a warm place for 12–24 hours, loosely covered with a cloth, until it thickens. Refrigerate for at least 4 hours to chill and complete the thickening. Store in the fridge in an airtight container.